Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.

Bake on 350 degrees for 40 minutes.

Kale and Tofu Wonton 2 Ways:

Dipped in Marinara Sauce, it’s so hot right now.

So here’s the detail on this little recipe.

Kale and Tofu Wonton 2 Ways:

1 Bunch of Kale Torn from the Stem

1 Block of Tofu

1 Clove Garlic

1/3 Cup Grated Parmesan

48 Wonton Wrapper

Salt and Pepper to Taste

Cooking Spray

Marinara Sauce for Dipping

Directions:

In a large pot of salted water boil the kale until tender, about 5 minutes. With a slotted spoon transfer the kale to a colander. When cool squeeze out excess water and finely chop. In a medium bowl, mash together the kale, the tofu block, the Parmesan cheese and the garlic. Season with salt and pepper.

Assemble ravioli, by arranging wonton wrappers on a sprayed cookie sheet. Fill each wrapper with about 1 tsp of mix.

Wet fingers and run along two sides of the wrapper. Fold over and seal. Spray completed ravioli with cooking spray and Bake on 350 degrees for 15 minutes or until golden brown.

(or) Take a mini muffin tin, spray with cooking spray and then line the tin with a wonton wrapper and then fill with about 1 tsp of mix. Lightly spray cooking spray on filled wontons and bake on 350 degrees for about 15 minutes or until golden brown.

Side Note: If you use all fresh fruits instead of frozen add an ice-cube or two.

Blend for about a minute and enjoy.

Kale Frittata

Kale Frittata

Ingredients

6-7 large eggs

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 cup chopped red onion

1 cup kale

1/2 cup diced ham (not pictured) (it was a last-minute add-in)

1/4 cup grated cheese

Nutritional yeast to shake on the top of Frittata before it goes in the oven

You will also need additional seasoning for the cooking of the onions.

1/4 teaspoon ground black pepper

1/4 teaspoon salt

Note: You MUST use a cast iron skillet or a sauce pan with a metal handle so it can be used on the stove top, and also be placed into the oven.

Directions:

Preheat the oven to 375 degrees. Beat the eggs in a mixing bowl until smooth. Whisk 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.

Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the kale and the diced ham and let cook an additional 5 minutes.

Remove from the burner and pour in the egg mixture, add the shredded cheese and sprinkle with Nutritional yeast.

Place the skillet into the oven and cook uncovered for 16-20 minutes or until it is golden brown and the center of the Frittata has set. Remove from the oven, and let stand 3 minutes before serving.

HEALTHY DINNER’S:

Quinoa Crunch Casserole

Ingredients (for three servings):

3 cups chopped broccoli

3/4 cup raw quinoa

4 eggs

1/4 cup hummus

1/4 cup salsa

1/2 can black beans, drained and rinsed

1 tablespoon hot sauce

Dash of pepper

Topping: Pasta sauce

Directions:

Preheat oven to 400 degrees and grease a loaf pan.

In a wok, stirfry the broccoli until it begins to brown.

In a mixing bowl, combine all the ingredients + broccoli except the pasta sauce. Mix well.

While the potatoes are roasting, heat 1/2 tbsp. coconut oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add diced tomato’s, water, and spices (chili powder, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.

Heat another skillet over medium, using the other 1/2 tbsp. coconut oil, add the chopped kale, a few tbsp. of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.

Pull roasted sweet potatoes out of the oven and top with cooked kale, and black bean sauce, mix together and bake for an additional 15-20 minutes.

While it’s baking prepare the grains by putting the quinoa, and the farro, with 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.

Portion out the grains in a crock or on a plate and top with the harvest bake, sprinkle with sunflower seeds and serve.

MEXICAN DISHES:

Super Spicy Buffalo Chicken Enchiladas: With Chobani

Ingredients/Directions:

5 tortillas

1 ½ lbs of chicken, cooked

1 cup Chobani 2% plain yogurt (in place of cream cheese)

4 oz. blue cheese, crumbled (same some for topping)

4 oz. Frank’s Red Hot Wing Sauce

1 tsp salt

½ tsp chile powder

½ tsp black pepper

Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

Directions

Preheat oven to 350 Degrees.

Incorporate all the ingredients together and spoon a large portion of stuffing mixture into each tortilla and roll. Place in a glass baking dish. Spoon additional 1/2 Cup salsa over the rolled tortillas and sprinkle with extra cheese. Bake uncovered for 30 minutes or until bubbling hot.

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

Crock Pot Chicken Taco’s or Nacho’s

This recipe makes 8 really large taco’s.

1 envelope taco seasoning, or seasoned to your taste

2 to 3 boneless, skinless chicken breasts

1 can of diced tomatoes with green chilies or a jar of salsa (16 oz)

1 can black beans

1 can of corn

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa or can of tomatoes. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. During the last hour of cooking add a can of corn and can of black beans.

To top these off, I added black beans and sweet corn to salsa, to give it texture and color.

White Chicken Chili

Ingredients:

1 tablespoon extra virgin olive oil

1 medium onion, diced

2 cups cooked chicken (you can use a oven-baked rotisserie chicken from the grocery store to save on time), shredded (I used a can of Sam’s Club premium chicken)

1 can Great Northern Beans, drained and rinsed

1 can Black Beans, drained and rinsed

1 can corn, drained

1 can (4 ounces) green chilies

1/2 teaspoon cumin

1/2 teaspoon oregano

1 box (32 ounces) chicken broth

1 can Campbell’s Fiesta soup

Kosher salt (to taste)

Pepper (to taste)

1 lime, juice

Directions:

In a large pot, saute the onion and cook until it starts to become translucent.

Once the onion is done, add shreds of chicken, beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth and can of Fiesta soup.

Bring to a boil and simmer for 30-40 minutes to allow the broth to reduce. Add salt and pepper and juice from one whole lime.

Preparation Method: Preheat oven to 425 degrees. Cook ground turkey on medium heat. Mix together in a large bowl corn, black beans, rotel, spices, cheese, and cilantro. Spoon 1/3 cup of mixture in center of egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Brush remaining corner with egg and tightly roll filled end toward the
remaining corner, and gently press to seal. Grease baking sheet with olive oil. Place egg rolls on baking sheet and spray tops of egg roll with olive oil. Bake at 425 degrees for 18 minutes or until
golden brown.

TOFU:

Soy-Lime Roasted Tofu

INGREDIENTS

1 14-ounce package extra-firm, water-packed tofu, drained

1/3 cup reduced-sodium soy sauce

1/3 cup lime juice

3 tablespoons toasted sesame oil

PREPARATION

Pat tofu dry. Combine soy sauce, lime juice and oil in a medium shallow dish. Add the tofu block. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.

Preheat oven to 450°F.

Remove the tofu from the marinade (discard marinade). Slice into long slices and place on a large baking sheet, making sure the slices are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes

Crispy Breaded Tofu Strips

Yield: 2-3 servings

Inspired by Oh She Glows

Ingredients:

1 package firm or extra firm tofu

1/2 cup almond milk (or other milk)

1 tbsp cornstarch

1/3 cup panko breadcrumbs

1/2 cup breadcrumbs

1/2 tsp chili powder

1/2 tsp kosher salt

1/4 tsp cayenne powder (for a kick of heat)

1/4 tsp onion powder

1. Press or drain tofu

2. Then whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the panko, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400 Degrees and grease baking sheet with oil.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. Dip the tofu strip into the milk mixture and then into the panko/breadcrumb mixture. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy.

Combine the ingredients and mix well. Form into four patties. Grill over medium-high heat, 6-8 minutes on each side. Top cooked chicken burgers with freshly shredded parmesan cheese, romaine lettuce, and extra Caesar dressing.

Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.

Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, place each burger on your choice of bread, then top with guacamole.

For the guacamole: Mash all ingredients together with a potato masher or fork.

Cho-Egg Salad Sandwich:

I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

WRAPS AND PANINI’S:

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

1 – 13 Ounce Can of Chicken

1/4 cup Frank’s Red Hot Sauce

2 Green Onions Chopped

2 Tablespoons Blue Cheese Salad Dressing

1/4 Cup Crumbled Blue Cheese

4 10-Inch Flour Tortillas

1 – 5 Ounce Container of Plain Greek Yogurt

Salt , to Taste

Pepper , to Taste

Fresh Spinach (add just before you fold)

Shredded Cheese (add just before you fold)

Directions:

Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.

Note: The original recipe called for 7 hours of cook time on low, but since I altered the recipe I cut off 2 hours from the cook time.

OIAJ:

1/2 cup of Oats

1/2 cup So Delicious Coconut Milk

2 Tablespoons Nut Butter

Few shakes of Cinnamon

Overnight Oats or Oats In A Jar are a great way to use up all the peanut butter left in the jar.

Plus it’s an easy on the go meal that you can eat hot or cold. We all know how good oatmeal is for us, so this is a great option that is also super easy to make.

So I grabbed the almost empty jar of The Bee’s Knees’ peanut butter, and added 1/2 cup of oats, 1/2 cup of coconut milk and a few shakes of cinnamon and put it in the fridge for an overnight soak.

When you wake up in the morning you have a wonderfully flavored jar of oats that you can add anything and everything you like to it. I like to heat in the microwave for about a minute then top those oats with one, two or three of my favorite toppings. Here are a few suggestions.

Spray a 9×9 pan with non-stick cooking spray. Pour mixture evenly in pan and sprinkle with nuts on top.

Bake 50 minutes or until center of cake is dry.

Top with Greek yogurt and maple syrup and enjoy.

Breakfast Smoothie Ingredients

1/4 cup plain greek yogurt

1 banana, peeled, cut into chunks (mine were frozen prior)

6 medium strawberries, cut into chunks (mine were frozen prior)

1 cup skim milk or soy/almond milk

1 scoop protein powder

1 tablespoons honey

1 ice-cube

Directions

Add all ingredients to a blender and puree until smooth. Serve.

Mini Asparagus Pop-Up’s Recipe

8 Eggs

5 Pieces of Bacon Chopped

2 Green Onions Chopped

Blue Cheese Crumbles about 1/2 of a Cup

8 Pieces of Chopped Asparagus

Frank’s Red Hot Sauce to Taste

Salt and Pepper to Taste

Sour Cream and Chopped Chives for Garish

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spray the mini muffin tin with non-stick cooking spray and spoon mixture to the top of each cup. Bake for 16 minutes, or until the edges of the cups are golden brown. Let cool for at 5 minutes before removing from the mini muffin tin. Top with sour cream and chives.

Pumpkin Millet Muffins

Ingredients:

Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand. Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

Method

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Mix in agave, peanut butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.

Roll into tablespoon-sized balls.

Refrigerate. Eat and Enjoy.

Nutella Amaze-Balls

Ingredients:

3/4 Cup Rolled Oats

1/4 Cup Chocolate Protein Powder

2 Tablespoons Agave Nectar

2 Tablespoons Nutella

1 Teaspoon Vanilla Extract

Directions

Pour oats into food processor and pulse until they become a flour.

Add protein powder and, pulse to combine thoroughly.

Mix in agave, Nutella and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.

Roll into tablespoon-sized balls.

Refrigerate. Eat and Enjoy.

Vanilla Chia Seed Amaze-Balls

Ingredients:

3/4 Cup Rolled Oats

1/4 Cup Vanilla Protein Powder

2 Tablespoons Agave Nectar

2 Tablespoons Almond Butter

1 Teaspoon Chia Seeds

1 Teaspoon Vanilla Extract

Directions

Pour oats into food processor and pulse until they become a flour.

Add protein powder, and pulse to combine thoroughly.

Stir and incorporate 1 Teaspoon of Chia Seeds, then

Mix in agave, Almond butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.

Roll into tablespoon-sized balls.

Refrigerate. Eat and Enjoy.

Frozen Granola Yogurt Chunks Dipped in Chocolate

Makes 14 Chunks

Ingredients:

12 Ounces of Chobani Greek Yogurt

1 Cup of your Favorite Granola

1/2 Cup Melted Dark Chocolate

Instructions:

Mix the yogurt and granola together and spoon into ice-cube tray, place a tooth pick in the center, freeze until set. Remove from ice-cube tray and dip in melted chocolate. Place back into the freezer to let the chocolate set.

Frozen Fruit Bar

Grab a set of molds, chop your favorite fruit and top off with your favorite fruit juice. Freeze them and enjoy.

Polenta Pizza Snacks

Roasted Chickpeas

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained

2 tablespoons olive oil

salt (optional)

garlic salt or garlic gold nuggets (optional)

cayenne pepper (optional)

Directions

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt/garlic gold nuggets, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Directions

Transfer the mixture to a medium serving bowl. Sprinkle with paprika and drizzle with olive oil over the top.

Recovery Smoothie Recipe:

1 Cup Coconut Milk

1 Scoop Protein Powder

1 Banana

6 Large Strawberries

1 Handful Spinach

6-8 Pitted Cherries

1 Tablespoon Coconut Oil

1/2 Scoop Date Sugar

2 Ice Cubes

1 Handful Kashi Cereal (added to the top as a garnish)

Blended and served immediately.

Aloic Aloe Vera Smoothie:

Aloic Aloe Vera Smoothie

1 to 1/2 Bottle of Aloic Aloe Vera Drink

1 Scoop Protein Powder

1 Handful Frozen Raspberries

1/2 Frozen Banana

Blend for 45 seconds and enjoy. If using fresh fruit, just add 2 ice cubes.

-OR- Make Cho-Ice Cubes. Perfect to just throw into a smoothie for extra protein.

Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

Spinach and Cannelloni Bean Dip with Endive Spears

Ingredients

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

2 (6-ounce) bags baby spinach

1 (15-ounce) can cannelloni beans, drained and rinsed

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Endive spears or Pita Squares for dipping

Directions

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears or pita chips.

Preparation: Add the vanilla flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4 inch circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.

Chobani Fruit Dip

Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

Chocolate Chip Pumpkin Cookies

Ingredients:

1 box chocolate cake mix (or spice cake works too)

1 large can pumpkin

2 Tb vanilla

2 Tb cinnamon

1 Tb nutmeg

1/2 cup oats

chia seeds (2 Tb)

1 scoop of protein powder <–optional

chocolate chips (I put 3 chocolate chips on top of each cookie), but you can add directly to the mix

Directions:

Preheat oven to 350.

Mix all of the above ingredients together in a large bowl.

Add chia seeds and protein powder if desired.

If the batter is too thick, add 1 Tb water or if it is too wet, add 1/8 cup extra oats.

Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.

Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.

Press mixture evenly into a 13×9 casserole dish.

I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Slather with Sun Butter or any nut butter for an amazing snack.

BEVERAGES:

Vodka Cranberry Cocktail with Lime

Lime Wedge

1 Shot of Vodka

Cranberry Juice or Sparkling Cocktail Juice

Vodka Ginger Cherry Zinger Recipe

Makes One Drink

1 Shot Vegan Friendly Vodka such as Absolut

2/3 Cup Ginger Cherry Juice

Frozen Blackberries

Splash of Lime

Ice Cubes

Directions: Place frozen blackberries in your glass, then add all ingredients into a shaker bottle along with the ice cubes, and shake, shake, shake. Pour into your garnished blackberry glass and enjoy this tart, refreshing cocktail.

Special Saturday Cocktail

Ingredients:

2 oz. PAMA Pomegranate Liqueur

1 oz. Premium Vodka

1/4 oz. Orange Flavored Liqueur

Instructions:

Combine all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a martini glass. Garnish with lemon zest.